Sunday, August 01, 2004

Dinner at Alameda

So this was supposed to be a potluck. Really it was just Tik cooking a four course Chinese meal and me bringing a cucumber salad. The dishes were stir fried cabbage with dried shrimp, scrambled eggs in a tomato sauce, cod in a soy ginger pine nut sauce, and ma po tofu. The latter was especially impressive to me, mainly because of the slow heat that a lot of Chinese food seems to have. I learned that one way to do this is to use dried chiles and also to cook them in more oil, as that results in a more delayed, back of the throat sort of heat. I wish I could describe the dishes better, but I wasn't there for the cooking. I merely sat down and ate. More later.


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